simple.
“This rich, buttery bake is like a cross between a cake and a biscuit, and it’s served – usually with coffee – at any celebration in Brittany, from christenings and birthdays to wedding banquets. The classic gâteau breton is made with either peeled and sliced apple in the middle, laced with rum, or with armagnac-soaked prunes. As with most traditional recipes, everyone’s mum or grandmother’s is the best… This recipe is my grandmother Camille’s”